29.11.2014 / Meat products
| Beef goulash, BZHU and calorie content per 100 g of product | |||
| Calorie content 148 kcal | Proteins 14 g | Fat 9.2 g | Carbohydrates 2.6 g |
Goulash came into our lives thanks to the Hungarian shepherds, where this dish is considered national. Beef or veal meat was cooked over fires in a cauldron with the addition of vegetables and spices. The word “goulash” comes from the Hungarian “guyash”, which means “shepherd”. Hungarian chefs claim that only those cooked over an open fire in the fresh air can be considered real goulash. But no matter what they say, everyone knows that good goulash cannot be spoiled even by cooking in an ordinary kitchen! The Linear Cossacks believe that goulash should be prepared from the most tender kidney part of a beef carcass, because... This part is prepared quickly, which is explained by the Cossack way of life.
Chemical composition of beef goulash
Beef goulash, the calorie content of which depends on the components in the composition, contains vitamins, minerals, mono- and polyunsaturated fatty acids valuable for the body, which are responsible, among other things, for normalizing cholesterol levels. The amount of nutrients may vary slightly depending on the type of meat.
There are 3 varieties in total:
- highest (most valuable): contains the least amount of coarse fibers of connective tissue and cartilage, suitable for goulash; This variety includes: rump, tenderloin from the back or chest, rump;
- 1st grade : slightly coarser part (scapular and humeral);
- 2nd grade : front and back shanks, cut (more suitable for making soups).
The most nutritious meat is considered to be meat from animals under 20 months of age. Old beef is difficult to digest meat, especially for children and the elderly.
The table provides information on the content of vitamins, minerals and fatty acids in lean beef goulash:
| Amount per 100 g (in mg) | % of daily value | |
| Vitamins | ||
| A | 0.077 | 8.7% |
| IN 1 | 0.12 | 8% |
| AT 2 | 0.13 | 7.2% |
| AT 4 | 86 | 17.2 |
| AT 5 | 1.3 | 26% |
| AT 6 | 0.3 | 25% |
| AT 9 | 0.007 | 1.8% |
| AT 12 | 2.9 mcg | 68% |
| WITH | 0.9 | 1% |
| E | 0.6 | 4% |
| RR | 5.8 | 29% |
| Minerals | ||
| potassium | 307 | 12% |
| calcium | 17 | 1.7% |
| magnesium | 22 | 5.5% |
| sodium | 612 | 47% |
| phosphorus | 146 | 18% |
| iron | 1.6 | 8.9% |
| selenium | 0.031 | 56% |
| zinc | 6.9 | 62% |
| copper | 0.1 | 10.4% |
| Fats | ||
| Monounsaturated fatty acids | 3.91 g | 3.9% |
| Polyunsaturated fatty acids | 0.42 g | 0.4% |
| Cholesterol | 90 mg | 0.09% |
Calories in Beef Goulash - Nutritional value. How many calories
Proteins: 16.8 g.
Fat: 14.3 g.
Carbohydrates: 3.9 g.
The energy value (calorie content) of 100 g of the product “Beef goulash” is equal to 212 calories, which is on average 6 - 11% of the daily value. Of which proteins: 67.2 kcal; (32%) fat: 128.7 kcal; (61%) carbohydrates: 15.6 kcal; (7%) Below are tables of the content of biologically active substances (vitamins, micro- and macroelements).
Nutritional value: Beef goulash
| Water: | 62.1 |
| Ash: | 2.3 |
| Starch: | 2.1 |
| Mono- and disaccharides: | 1.8 |
| Saturated fatty acids: | 6.3 |
| Organic acids: | 0.1 |
| Alimentary fiber: | 0.5 |
| Cholesterol: | 70 |
Vitamins: Beef goulash
| Daily requirement | ||
| Beta-carotene: | 0.06 mg | (1.2 — 3 %) |
| Vitamin A (VE): | 10 mcg | (0.5 — 1 %) |
| Vitamin B1 (thiamine): | 0.06 mg | (2 — 4 %) |
| Vitamin B2 (riboflavin): | 0.12 mg | (2.4 — 6 %) |
| Vitamin E (TE): | 0.5 mg | (0.8 — 1.7 %) |
| Vitamin PP: | 4 mg | (8 — 20 %) |
| Vitamin PP (Niacin Equivalent): | 7 mg | (28 — 46.7 %) |
Minerals: Beef goulash
| Daily requirement | ||
| Iron: | 2.3 mg | (11.5 — 23 %) |
| Iodine: | 7 mcg | (4.7 — 5.8 %) |
| Potassium: | 274 mg | (9.1 — 13.7 %) |
| Calcium: | 19 mg | (1.9 — 2.4 %) |
| Magnesium: | 18 mg | (2.3 — 4.5 %) |
| Sodium: | 598 mg | (15 — 29.9 %) |
| Phosphorus: | 172 mg | (about 14.3%) |
THIS IS INTERESTING: How many calories are in a loaf
Source: https://kurszdorovia.ru/product?id=762
Benefits and harms
To make goulash as healthy as possible, it is recommended to choose lean meats from trusted suppliers. Unscrupulous farmers may feed animals with nutritional supplements to speed up growth and weight gain. As a result, hormones and stimulants accumulate in the meat. Low-fat goulash is an easily digestible dish that does not cause fermentation or stagnation.
When consumed in moderation, beef stew will benefit the body:
- as a source of protein and amino acids, it will help restore blood loss, hemoglobin levels, as well as strength for those whose profession involves complex physical work, athletes;
- consumption of the product in the postoperative period will help to gain muscle mass and restore the body as a whole;
- will prevent diseases of the musculoskeletal system due to the presence of collagen, the main building material of interarticular ligaments and cartilage;
- iron, zinc have a positive effect on the state of the cardiovascular system;
- B vitamins have a beneficial effect on the nervous system and help cope with stress;
- zinc, selenium stimulate brain activity, which is especially important for people engaged in heavy mental work;
- according to research by British scientists, when consuming up to 200 g of lean beef per day, the cholesterol level of an adult man is reduced by 20%;
- zinc and vitamin B2 prevent the appearance of deep wrinkles, strengthen the skin, and improve the condition of the hair.
Stewed lean beef is recommended to be included in the nutrition menu:
- when losing weight;
- diabetes mellitus: helps bring glucose levels back to normal, the glycemic index of beef is 0;
- for pancreatitis: protein will help in the restoration of damaged organs;
- with gastritis.
The recommended serving of beef stew per week is 150-200 g. Eating red meat too often, according to scientists, can be harmful and lead to the following adverse consequences.
Namely:
- early development of cardiovascular diseases;
- purine compounds in the composition lead to the development of gout, bone diseases, and urolithiasis;
- problems with the gastrointestinal tract.
Contents of the BZHU
Beef goulash, the calorie content of which allows you to include the dish in the menu during a diet, is a nutritious dish.
The table shows an analysis of the protein, fat and carbohydrate content of goulash, taking into account the ingredients of the standard recipe:
| Product | Gram | Squirrels | Fats | Carbohydrates |
| Beef | 400 | 71.1 g | 47.9 g | |
| Onion | 30 | 0.3 | 0 | 2.7 |
| Carrot | 50 | 0.5 | 0 | 2.9 |
| Bulgarian pepper | 150 | 1.9 | 0 | 7.6 |
| Bay leaf | 2 | 0.1 | 0.2 | 0.9 |
| Ground pepper | 5 | 0.5 | 0.1 | 1.8 |
| Vegetable oil | 34 | 0 | 34 | 0 |
| Water | 150 | |||
| Salt | 10 | |||
| Total | 831 | 74.4 | 82,2 | 15,9 |
Goulash is not only tasty, but also healthy.
Application
Beef goulash is considered a fairly satisfying dish. Every good housewife knows that goulash can be perfectly combined with any side dish that all family members love. To prepare juicy goulash, you need to choose only high-quality beef or veal tenderloin - so that it is without bones or veins, then the dish will turn out excellent. There are a lot of options for cooking goulash. You just need to choose the one that you and your family like best. Cooking beef goulash is quite simple: in order to get excellent goulash, you need not to overcook it in the frying pan and make a list of spices so that they combine perfectly. You can try adding peppercorns, paprika, bay leaves, etc. That is, the secret of delicious goulash is the right combination of these ingredients. By properly combining all the products, you will get an amazing taste of goulash, which will allow you to feed the whole family nourishingly and tasty.
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Calorie analysis
Depending on the set of ingredients, the calorie content of goulash differs.
The table shows a list of the most commonly found components in the recipe, indicating their calorie content:
| Ingredient | Recommended amount for recipe (in g) | Number of calories per serving (kcal) |
| Beef | 400 | 715 |
| Vegetable oil | 2 tbsp. l. (34 g) | 305 |
| Salo | 100 | 774 |
| Onion | 30 | 12.1 |
| Tomatoes | 10 | 18 |
| Carrot | 50 | 13.4 |
| Tomato paste | 30 | 18.5 |
| bell pepper | 150 | 37.9 |
| Sour cream | 40 | 46 |
| Garlic | 12 | 17.16 |
| Sweet paprika (ground) | 15 | 3.8 |
| Ground black pepper | 5 | 10.7 |
| Bay leaf | 2 | 5.7 |
| Flour | 30 | 99 |
Energy value of 100 g of beef goulash
The calorie content of beef goulash per 100 g serving with a minimum set of ingredients will be 136 kcal.
Beef Goulash. Calorie content of the finished dish.
If the composition includes more high-calorie foods (lard, flour, sour cream), then the energy value of 100 g can reach up to 246 kcal.
Classic goulash, according to technology
In collections of recipes for public catering companies, there is a division into 3 columns: I - premium (restaurants) II - average (cafes, bars) III - economy (canteens). I prepared this goulash using the middle column. The columns are divided into 2 more columns: - gross weight
- net weight. Gross is greater than net for vegetables, meat, fruits. In general, for all ingredients that need preparatory cleaning.
I will attach a photo of the recipe from the collection at the end of the video.
I didn't round anything. You can create this yourself as needed.
Ingredients for “Traditional goulash, according to technology”:
- Meat (I have pork neck)—441 g
- Fat (Animal fat: butter or ghee, lard)—21 g
- Onion—72 g
- Tomato puree—45 g
- Wheat flour/Flour—15 g
- Bay leaf—1 piece
- Salt - to taste
- Dark pepper - to taste
Production time: 110 minutes
Number of servings: 3
Recipe for “Traditional goulash, using technology”:
1. Cut the meat into pieces of 20-30 grams. Fry it on all sides with 2/3 of the butter.2. At this time, sauté the tomato paste in a small amount of vegetable oil.3. Pour 2 liters of broth or water over the meat, add tomato paste.4. Simmer for about 1 hour.5. Cut the onion into cubes. Sauté with the remaining butter.
—————All sautéing must be immediately transferred to a cool bowl so that it does not continue to cook in a hot frying pan.—————6. Sift the flour and sauté in a dry frying pan until golden brown. Cool it completely. Dilute with a small amount of water.7. Make a sauce using the broth that remains after stewing. Add flour, onion, salt, pepper. Boil for about 3 minutes.8.
Return the sauce to the meat and simmer the goulash for another 30 minutes.
9. 5 minutes before readiness, add bay leaf.
Source: https://suchanbuks.ru/gyliash-klassicheskii-po-tehnologii.html/
Cooking technique
Wash the beef, let it dry and cut into not too large pieces. Pour a small amount of olive oil into the pan and fry the meat for 10 minutes. The fire needs to be made stronger to get an appetizing golden brown crust.
Meanwhile, peel the vegetables. Coarsely chop the carrots and cut the onion into cubes. Add tomato paste, spices, and vegetables to the fried meat. Pour about 1.5 liters of water into a saucepan and leave to simmer over medium heat. After 40 minutes, salt the dish to taste. As a result, you will get a tasty, aromatic, rich beef goulash. Its calorie content is not too high. So feel free to eat it with a side dish of rice, boiled potatoes or green beans.
